• Servings 6
  • Prep 20 min
  • Cook 55-60 min
  • Cuisine
  • Skill Level

Gruyere Cheese Souffle’


  • 6 tbs butter
  • 2/3 cup flour
  • 2 tsp kosher salt
  • 1/4 tsp dry mustard
  • 1 1/2 cups milk
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 tsp Worcestershire sauce
  • 6 eggs, separated
  • Heat oven to 350 degrees.
  • Grease and lightly flour a 1 1/2  quart souffle dish or casserole.
  • Make a 4 inch band of double thickness aluminum foil 2 inches longer than the circumference of the dish and grease one side.
  • Extend depth of dish by wrapping foil, greased side in around the top of the dish and secure foil with clear tape.
  • In a large sauce pan, melt the butter, then blend in the flour, salt and mustard. Heat until bubbly.
  • Add the milk and heat until the mixture is very thick and smooth, stirring constantly.
  • Add the cheese and Worcestershire sauce and stir until cheese melts.
  • Remove from heat, then blend in the egg yolks, one at a time, beating well after each.
  • Beat egg whites until stiff peaks from, do not over beat. Fold into the cheese mixture.
  • Carefully pour the mixture into the souffle dish and bake at 350 degrees for 55- 60 minutes.
  • Remove foil band and serve immediately.

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